Grilled beef tri-tips with meat thermometer
The best reasons for grilling a big-ass steak this summer is it’s easy, it’s perfect for a larger party, and it’s impressive, something party guests love. First, about easiness. One builds a charcoal fire and once all the coals are white hot lay a beef tri-tip on the grill, using a meat thermometer so you can have a perfectly grilled hunk of meat. If you like you can use a dry rub of your choosing although I find it’s not really necessary. If you use a rub, leave it on for 24 hours. Grill on high direct heat on both sides, about 6 minutes in all. Remove the tri-tip to indirect heat and grill until 130 degrees F internal temperature taken with a quick read meat thermometer, which will take about 35 to 40 minutes. Serve with garlic bread, beans, pico de gallo, and a tossed salad if desired. Let rest 10 minutes. Slice in half. Slice the “tail” or narrower portion with the grain, and the other portion against the grain.
What makes a grilled tri-tip great for a party is the meat comes off the grill and the designated carver begins slicing the end for those who like medium-rare to medium while the interior slices are rare to medium-rare. One only needs to slice the amount one needs to serve everyone on the first round, so the larger chunk of meat can stay warm. It’s impressive for party guests because no one would grill a trip-tip for oneself–it’s just too big.
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